This place was soooo good in many ways but I really held back on one star because the connectivity was a bit wanton. I felt I had to work to be treated like I belonged there commenting on the food. The lack of a sommelier is a noticeable miss also since there is an extensive wine list but nothing but up sellers pushing the most expensive options without real pairing consideration. We found a pretty nice South African wine called Excelsior which was a less expensive cabernet sauvignon which matured in stages. It really went well with the all the fish with initial fruity tones of fig and a peppered wood. Sophisticated if you wait a good 30 minutes.
I got the combo trio plus one that is not on the menu but available... butterfish to die for, seared ahi ahi, teriyaki salmon, and a lovely grilled fish ( cannot remember which it was but it sat royally atop a lovely prepared potato slice). Impeccable sauces and vegetable pairings were just the right thing to set this place apart from other fish houses.
I could not help but also try a guiness chocolate cake special. If it sticks around, definitely try it if you want to skip the souffle. But who skips souffle unless they've had it every day for a month?!
I have to acknowledge my servers, Ben and Erin. They really worked hard to try to answer questions and were attentive to my needs. My only note for improvement has to do with setting the tone initially. There was something lacking a bit to make the experience warm from the start. Perhaps it seemed too rehearsed and not genuine. It was all redeemed after it seems Erin relaxed and was herself and got to really participating in our dining experience versus just serving us. Does that make sense? In other words, by the time we were leaving I felt like she really did care that I had a good experience. Still, it was good and I will return.